Final answer:
Hazardous food in the Temperature Danger Zone must be discarded after more than two hours to prevent foodborne diseases due to rapid bacterial growth.
Step-by-step explanation:
Potentially hazardous food that falls into the Temperature Danger Zone of 4 to 60 degrees C (40 to 140 degrees F) should be discarded if it remains in this range for more than two hours. This is because bacteria that can cause foodborne diseases multiply most rapidly between these temperatures, increasing the risk of food poisoning. To prevent bacterial growth, keep hot foods hot and cold foods cold, and make sure foods reach an internal temperature of at least 74 degrees C (165 degrees F) to kill any bacteria. It is crucial to regularly monitor the temperatures using a thermometer for safe food storage and preparation.